Cold tomato salad with lentils and feta, a very easy no-cook recipe.
Simply assemble all the ingredients for a complete, fresh, and delicious dish.
I used the tomato as a container for the lentils and feta after hollowing it out and letting it drain.
Once cut, all the ingredients will blend together for a truly delicious dish.
If you wish to take this recipe to the beach or work, my advice is to slice the tomato.
I used one per serving.
Below are some fresh, light, and quick ideas to make pasta-free salads, perfect for enjoying in the summer season.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 round tomato
- 4 tablespoons canned lentils
- 1.41 oz mixed salad greens
- 1.76 oz feta
- 1 pinch fine salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
Tools
- 1 Small Bowl
- 1 Knife
- 1 Spoon
- 1 Strainer
Steps
To make the Cold Tomato Salad with Lentils and Feta, first drain the lentils well from their liquid.
Wash, dry, and remove the top of a tomato.
Scoop out the inside with a spoon.
You can use the pulp to make a sauce or as a dressing after blending it.
Let the tomato drain upside down for a few minutes.
Prepare the salad by washing it and patting it dry with a clean cloth.
If using whole lettuce, clean it well and rinse it multiple times under cold running water after chopping to remove impurities.
In a bowl, create a base with the salad greens.
Place the tomato in the center and start filling it.
Fill the tomato with some salad and add two tablespoons of lentils.
Continue stuffing with diced feta and add olive oil and a pinch of salt.
Finish with the remaining two tablespoons of lentils and, if desired, some soy sauce.
Let it rest a few minutes before enjoying it.
If you want to store feta, you can put it in a jar to seal tightly, submerging it in water and salt.
This way, it will keep for a couple of days.
